Some of my earliest memories are of my Southern grandmother, Mema, handing me a steaming bowl of blackberry cobbler, topped with a generous spoonful of vanilla ice cream. This is her recipe, and one of my “come runnin’” dishes – one whiff of this cobbler baking, and everyone comes runnin’!
1/3 cup butter, melted
1 cup sugar (+ up to 1 more cup, if using unsweetened berries)
1 cup flour
½ tsp baking powder
Dash of salt
¾ cup milk
1 pint (16 oz) blackberries
Combine dry ingredients and melted butter directly in a 9×13 Pyrex ungreased baking dish. Add ¾ cup milk and stir into mixture. Into this batter pour about a pint of berries. Do not stir. Cover top with 1 cup of sugar for unsweetened berries, ½ cup for sweet berries. Gently press berries into the batter with the back of a wooden spoon. Bake 45-55 minutes in a 325-degree oven, until bubbly and a light brown crust has formed. Beware not to overbake. Best served with vanilla ice cream.